Mini pies, hand pies, fried pies are all the rage these days if, the food photo sites are any indication. I usually get on board just before the train re-enters the station, but this time I wanted to catch the outbound train. I had in mind a beautiful apple hand pie for an autumnal blog post. This little contraption caught my eye during a recent visit to the craft store. It made the work of putting hand pies tougher seem like child’s play. Gadgets and I usually do not get along but I put history (Eggies, yikes) aside and bought this.
The idea is that you use the back of the device as a template for cutting out pie dough rectangles. Then you place a rectangle on the bottom, add two teaspoons of pie filling, brush the edges with egg white, place a second rectangle on top, close the device and squeeze. A perfectly formed and sealed hand pie is supposed to slide out. Not so fast.
Here’s my experience.
- I trusted Wilton that it was ok to use the back side as a template for cutting the pie rectangles. This is not so. I actually cut all mine ahead of time and then went to form the pies. The dough was too small for the press. It had to be rolled out or stretched to fit, making the dough too thin.
- It was difficult to brush the egg white on the edges when it was in the press. If I ever use it again I will brush it on the top piece before placing it in the press.
- Even with the egg white, there was not a good seal, allowing the pie juices to flow all over and burn and the pie to open.
I ended up with some pretty pies but I am not sure using the pie press was any help. If I use it again, I will not use the press to cut the dough. Instead I will cut it by hand, larger than the template. The fancy pie crust is NOT a result of using the press. I added a decorative crust on top of the flat crust.
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